Octopus Salad with Parsley

Ingredients:

• 1 octopus, cleaned and cut into small pieces
• 1/2 red onion, thinly sliced
• 1/2 cup chopped fresh parsley
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• Salt and pepper to taste

Instructions:

1. Bring a large pot of salted water to a boil. Add the octopus and cook until tender, about 30-40 minutes.
2. Drain the octopus and let it cool down. Cut the octopus into bite-sized pieces and set aside.
3. In a large salad bowl, whisk together the olive oil and red wine vinegar. Season with salt and pepper to taste.
4. Add the octopus pieces, thinly sliced red onion and chopped fresh parsley. Toss well to combine.
5. Chill the octopus salad in the refrigerator for at least 30 minutes before serving.

Verdict and Serving Suggestions:

This octopus salad with parsley is a refreshing and light-tasting dish that’s perfect for a summer barbecue or as a starter to a fancy dinner party. The tender octopus pieces are nicely complemented by the tangy red onions and the aromatic parsley. The salad can be served on its own or as a side dish with grilled meats or seafood. A glass of chilled white wine would go well with this dish. Enjoy!